My Kitchen Rules South Africa

Method

Magwenya:

Mix dry ingredients in a bowl, and gradually add lukewarm water and mix until the dough is the consistency of bread dough. Knead for 15 minutes, cover, and place in a warm area for one hour or until double in size. 

Heat 2 liters of oil in a deep pot or pan, brush your hands with oil, and roll magwenya into balls. Deep fry until golden brown, about 20 minutes

Drain excess oil by placing on a newspaper or a paper towel until ready to serve

Snoek Pâté:

1. Flake fish, remove all bones and excess skin
2. In a blender add the flaked snoek, mayonnaise, crème fraiche and lemon juice
3. Season with Salt & Pepper

Serve with chopped chili and lime slices